Sitara's Favorites
Pimento Cheese
Like most Southerners, I grew up with pimento cheese spread. Pimento cheese is so ingrained in the lives 
of many Southerners that we don't realize our passion for the stuff doesn't exist outside the region. I was shocked, shocked I tell you, when I learned that everyday people from Boston to Seattle don't slap pimento cheese on bread for a quick lunch, or slather it across their burgers for a decadent treat.
We would spread it on crackers or stuff celery sticks and a grilled pimento cheese sandwich is sheer heaven. Try pimento cheese on your next cheeseburger.......OMG!
It's so easy to make. But be forewarned, once you make a batch of this, your family will insist that the pimento cheese container never be empty!!!
of many Southerners that we don't realize our passion for the stuff doesn't exist outside the region. I was shocked, shocked I tell you, when I learned that everyday people from Boston to Seattle don't slap pimento cheese on bread for a quick lunch, or slather it across their burgers for a decadent treat. We would spread it on crackers or stuff celery sticks and a grilled pimento cheese sandwich is sheer heaven. Try pimento cheese on your next cheeseburger.......OMG!
It's so easy to make. But be forewarned, once you make a batch of this, your family will insist that the pimento cheese container never be empty!!!
1 pound sharp cheddar cheese
1/2 pound Monterrey Jack cheese
1 medium kosher dill pickle (the original version of the recipe called for Claussen's
pickles, but I've found that most brands suffice) or a couple of tablespoons of dill relish.
1 clove of garlic
1 4-ounce jar of pimentos (or pimientos, as they are also called), drained
2 dashes of Tabasco sauce
Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse just long enough to roughly chop. You don't want to puree the ingredients, just make them pliable for the next step. Unless you have a food processor with a huge bowl you will probably need to do this in half batches.
Put everything in large bowl and mix with 6 or more good tablespoons of real mayonnaise (ok if you are a Miracle Whip freak, use that) till of spreading consistency but not very soft.
Refrigerate, but set out for 20 to 30 minutes before use.
There are arguments about the use of dill pickle....some prefer sweet pickle and some prefer no pickle at all but like a dash of red wine vinegar. You do need that little bit of sour kick, trust me, it just works. Some prefer to roast their red peppers, peel and chop them but I'm lazy and I like the jarred pimentos. I like the garlic in there. But there are those who don't. Hey, try it out and do your own thing, whatever your family likes. There's really no wrong way to make this wonderful stuff.